and each time only a teeny weeny bubbles so far. It's the feedings and the time allowed to ferment at room temperature that build the populations of wild yeast and Lactic Acid Bacteriathat are available to do the work of rising and flavoring your bread. On the subject of how much the volume increases, this will depend to some extent on the shape of the container. It also takes throwing a lot of goop down the sink. To Wake Up a Cold Sourdough Starter: To prepare a dormant sourdough starter for baking, bring it out of the refrigerator at 24-36 hours before you need to use it. Want to put your starter on hold for the summer, or as you go on vacation? Method 5: Exposure. Hate discarding so much starter? Mix until the yeast is dissolved. Transfer the remaining 113grams of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. 4. This often coincides with the break down of the gluten structure of the flour and so the 'collapse' can be quite sudden. You will know because it will have doubled and then the air pockets start to collapse and the mix starts to deflate. Well, I had it on the counter to finish the rising, dinner was ready. After all the time and dedication to my new adventure I dont want it to go to waste . If the container is wide and shallow then the observed 'rise' will be much less before the froth is unable to support itself and it collapses. It wasnt hard to do, so if you need to revive a weak sourdough starter, heres how. Jolly CBD Gummies Reviews: Shocking Result | Is It Safe? Question is, is it ruined? French Sourdough Starter. The good news is that your starter probably only needs a day or two of feedings a room temperature to get it back to its old self again. Sticking it right in the refrigerator could result in a starter that doesn't have a chance to ferment properly and doesn't develop the proper acidity. So I will let you know how it turns out. When it doubles, continue DOUGH & RISE. Hi Corinne! read more, Yes, also to prevent it you can start the starter development with pineapple juice, lemon juice, etc. Rather than begin a new starter and wait days to bake again, I determined to save this one if I could. If your sourdough starter deflated after FEED 3. [] HOW TO TELL THE DIFFERENCE The difference between the two is that one is not active and the other is very active. You can feed it a mix of both for a blend of the two and if so, I would mix both flours in one large container to make feeding easy. Depending on how established your starter was when it took a downturn, it might take a little more time to perk back up. Do another feed cycle at the end of the 12 hours, then allow to sit at room temperature under the towel for 12 more hours. This is the regular cycle of sourdough. I started it on January 5th. I started my starter from scratch. Several factors play into the fermentation vigor of your starter, and the most important one is temperature. Want to use cold, unfed starter to make bread? Step 2 Every day at . 20 grams sourdough starter: 40 grams flour: 40 grams water] 1:5:5 ratio [Eg. This means your starter will be the same size (right amount for dough) once its doubled again. Will the bowls add to the measurements? We almost always throw them away, and quickly. If you aren't seeing any action after another 12 hours, discard most of it, and add more flour and water (equal parts), stir, and wait. Dont leave it the optional 24 hours. METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won't kill your starter. If it doesn't float after 24 hours, add more flour and water (equal parts), stir again, and wait. Copyright If you feed it just rye, eventually it will become a rye starter with rye only flavour and characteristics. Here are some yummy recipes to get you started: I believe natural health is a blessing from God that you can start enjoying right now, one step at a time. QUICK LINKSDeflated sourdough mix | Sourdough dough that didnt rise (1st Rise) | Deflated sourdough dough (2nd rise). Prostadine - Prostate Health Results, Pros, Cons, Price & Reviews? If you can leave it by an open window, thats ideal since the extra airflow will bring in friendly microbes. Either cover the container with a clean kitchen towel or transfer it to a glass jar with at least 3 times the volume of the starter - it will grow! Have you ever heard of this happening??? It flourished and rose twice the volume. The normal cycle for a starter is that, after feeding, the rate of gas production exceeds the rate of escape and the volume increases because of the gas that is retained. You have successfully subscribed to our mail list. Hi, I started my sourdough starter a week ago Friday, 1/6, I found the recipe on youtube. Sourdough baking is as much art as science. If I know I wont use it for a while, I try to move it to the back of the fridge where itll stay colder. . Maintaining a stable temperature is . Ideally, you can proof sourdough in the fridge for up to 36 hours, or even longer if your dough will tolerate it. But where does the path to sourdough bread begin? And less bubby. What if all you have is all-purpose flour, no whole wheat? Unless your tap water is so heavily treated that you can smell the chemicals, there's no need to use bottled water; tap water is fine. Mold cant survive in dry flour. For more information, please check out part 2 of this sourdough starter troubleshooting post! With enough fresh flour and water, you might be able to get the sourdough starters back in balance. More likely, I suspect that the once a day feedings aren't enough to keep your starter rising as actively as you desire. What now?? Thank you . Use up all but 1-2 tablespoons of the sourdough to keep as starter in the fridge. You can't see the yeast, or buy it, the process of making a starter with flour and water generates the power and flavour needed to make sourdough bread, hence the bubbles in the mixture and the slightly sour smell. A starter is a collection of yeast and bacteria that feed on flour. Check if your flour has minimum12% protein? But you bring up a great point that if someone has mold issues in their home, keeping it covered will be important. The starter fills with air, was not used in time, runs out of energy, and deflates. Either that, or careful planning and wonderful recipes for use with the goop you might have thrown out. HEAT : If you allow your sourdough starter to ferment in the oven with the light on to keep it warm, and then forget it's in there and turn on the oven, it's unlikely your starter will make it out alive. You need to make a fresh sourdough starter. Dont worry about any dried starter that doesnt want to wash off the sides. Too many subscribe attempts for this email address. Should I pour off all the liquid that has separated? Meanwhile, get your oven ready and bake according to your preferred method:Dutch oven or casserole dishPizza stoneFaking it Baking without a Dutch oven or pizza stone. I recommend products I personally use and may receive commissions when you buy through my links. It takes time for the starter to revive from refrigeration, and the longer it's stored in the refrigerator without regular feedings, the more twice a day feedings at room temperature it will require to bring it back to its normal activity level and aroma. Am i rushing to see good results? A small portion is added to your bread dough to make it rise. MJ, When I complete these steps will I wind up with no starter. Keep in mind that when you're storing your starter in the refrigerator and feeding once a week, it's important to allow the starter a few hours at room temperature after you feed it and before you return it to the fridge. Should this be tossed or mixed in? I changed to 1:2:2 ratio using AP flour and have gone to 12hr feeding. When deflated sourdough starter doesnt matterIf youre just feeding your sourdough and not baking with it. You can use it just like you would have before it needed rehabilitation. Now I realize that anyone whose kitchen mantra is When in doubt, throw it out might have justsuffered heart trauma because I was determined to save my starter. I figured one of two things will happen. I am wondering if I'm doing something wrong. In reply to Hi, I started my sourdough by MICHAEL TRENT (not verified). Your turned-off oven with the light turned on is also a good choice. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary as long as it takes to create a vigorous (risen, bubbly) starter. read more. One of our readers offers the following thoughts about the duration of everyday feeding, which we think is great advice: "Conditions vary so widely that 7 days can be far too little. Is gray bad? Its best to maintain your starter at comfortable room temperature (around 70F), though a little higher or lower won't hurt anything. Whole wheat challah and granola were her specialties. Dump one cup of starter from your jar into a bowl big enough to accommodate the mix as it grows. I had about 2 1/2 cups of bubbly starter, so I put in back in the clean jar and I added a cup each of water and flour (and scraped down the sides) and put it next to an open window with a new clean towel. Sourdough starter looking weak, or maybe even a little (gasp!) This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. Here are some ideas on how to use (and enjoy) the excess sourdough starter. So I just tried my first sourdough starter, which I started little over a week ago , based on your instructions. 1. Ill let you know in a few days how it turns out. See "tips," below. Twice a day (usually at 9:00 a.m. and 9:00 p.m.), I do the following when my starter is ripe: Discard the contents of my starter jar down to 20g (the discard can go in the compost, trash, or used in a discard recipe) To the jar, add 70g white flour, 30g whole rye flour, and 100g water. Temperature plays a huge role in the fermentation process that takes place inside the starter. It has never doubled up in size yet but everytime i feed it rises up almost double (2/3) within a couple of hours than falls back. I leave mine on the counter and feed every 2-4 days but not more than 7. Depending on temperature and humidity, times may vary. Repeat FEED 3. I saw action but no doubling after 7 days. Lower the parchment into the Dutch oven. What causes the lack of rising out of the refrigerator? Or something else? I hope this is the right way to . no action whatsoever. Repeat step #6. Deflation destroys the airy structure of the sourdough starter. If you want to reduce the sour taste of your bread, it can be as simple as adding baking soda or decreasing the amount of starter. Low-Maintenance Sourdough Starter ~ Bread Recipe, Sourdough dough that didnt rise (1st Rise), Sourdough Bread Recipe ~ Maintenance-free Beautiful Living. Low-Maintenance Sourdough Starter ~ Bread Recipe, Weigh the remaining and feed it with the same weight in each . Im sorry youre having trouble with your sourdough! MILD NEGLECT: Missing a feeding or not timing the feedings exactly 12 hours apart won't even come close to killing your starter. Cover the jar with a lid. I started with 15 grams of Rye flour and 15 grams of lukewarm water. Discard any remaining starter. But all of this doesnt matter if you use it when it doubles. Mold can appear in various colors and is typically fuzzy in appearance. Sprinkle some flour on top of the rolls, cover with a kitchen towel, and set aside to rise for 2 hours. I have left mine for months without issue, as long as 4 months. We get lots of calls from sourdough bakers worried about the safety or danger of various hooch hues. 2. I also freeze some just in case. Place it in very gently. When it does Its absolutely crucial that your sourdough starter is doubled and at its peak, not yet tired out when you use it to make bread dough. It sounds like your starter needs more water, and is it possible its getting too much warmth on top of your fireplace? 3. Sourdough bread is referred to as naturally leavened bread because it uses a portion of active sourdough starter instead of commercial yeast as it's leavening agent. The flour you stir into your starter is food for the good microbes that ferment it. 50 g all-purpose flour or bread flour. And if you already poured off the hooch, no worries. Mt starter was fed yesterday and doubled very well. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity. If you need to skip a feeding, put your starter in the fridge. For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Your sourdough starter's diet: the water Do different types of flour require more or less water? read more, Shape the dough earlier. I followed your post and after the 2nd feeding had bubbles throughout it. You should always bake it, even if it's deflated. Dont over knead it. But once your starter is fully developed, it's really pretty darn hard to kill. 75g water, 35g rye, 35g all purpose. Stir with wooden spoon until blended. Yay, Christina! King Arthur Baking Company, Inc. All rights reserved. You don't have to actually discard it if you don't want to, either; you can give it to a friend, or use it to bake. Turn oven down to 450 degrees F and slide dutch oven in. Its too far gone. Autolyse for at least an hour. If you need to pour off the hooch (that top layer of water), youll need to add extra water when you feed it to make up for the loss of liquid. Wardeh and her team are fully dedicated to helping people succeed with sourdough, fermenting, and other traditional cooking methods. I would aim for environmental temperature in the low to mid'70's, so perhaps you can find a spot in your kitchen that's just a little warmer? Discarding 2/3 of the starter returns the mix to the same size it was before the last feed (which has now deflated). These micro organisms will create a bad kind of bacteria that creates a harmful mold on the sourdough. And it should. What about brown or black? Apex Rogue Testosterone, Benefits Check Ingredients, Members with 50+ points can Swap Starters, Members with 100+ points receive a free ebook, Members with 1000+ points receive a free banneton. By day 7, a starter should be at least somewhat bubbly and smell fermented. Also, if you feed your starter on a long-term basis with anything other than the all-purpose flour called for here, it will probably look different (thicker or thinner, a different color) and act differently as well. Sourdough starters begin working when you mix liquid and flour together. Its also the same volume it was as when you last fed it (or shrinking back to it). 62. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. After about an hour, give it another stir. Go ahead and use all-purpose; you may find the starter simply takes a little longer to get going. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. The content of this field is kept private and will not be shown publicly. Try to avoid making a huge mess of the sides of your jar. You can leave the starter in the bowl or measuring cup you poured it into for this part, or you can put it back in its now-clean jar. This is because fermentation rate and gas production rate has gone past its peak as the yeast and bacteria runs out of food needed for the fermentation reaction at a certain point. Overnight would probably work in a pinch. There is no mold on the top of my starter but it seems that the water has separated from the bottom starter. If its slack you can bake it in a loaf or cake tin to hold the shape. So as the microbes digest the flour, they need you to add more food so they dont eventually starve. Its likely savable. That one. Any suggestions? Stir everything together thoroughly; make sure there's no dry flour anywhere. Ive gone much longer than two weeks between using my starter, so Im pretty confident youll be in good shape! Hi Mary. I dont recommend adding anything other than water and flour to a sourdough starter. If that happens you don't have to throw the starter out, but it is a sign that you need to give it at least a few days of twice a day feedings at room temperature until the aroma improves. Dont slash it in an attempt to keep the remaining air in. Glad this was helpful, Megan! It's a technique that can be traced back thousands of years when instant yeast was not yet available to bakers. My starter is very bubbly, no pink streaks, but smells quite strong (not sweet at all. The only time mine has gotten a little out of balance with some less than pleasant microbes, it started to smell off, too. I've got a mature starter from a friend. I was in the process of trying to liven up my weak starter , Hi Yolanda! The structure of your sourdough starter is SUPER important. Bad bacteria is generally indicated by an orange or pink tinge or streak. Sign up below for practical know-how and expert guidance about herbs, essential oils, and natural living. Keeping it in an oven is a good way to prevent micro organisms in the air particles from coming into contact with your sourdough starter. It looks weak. Deflation destroys the airy structure of the sourdough starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Sourdough is a living, breathing thing and can be a steep learning curve for some of us. . Glad it was helpful, Marion! Hi Magda, I think it might be worth trying to save this one, since "pinkish water" doesn't sound like an absolutely definitive sign that your starter has spoiled. I feed only weekly to keep it alive as I wasn't baking. So grateful for this post! If dried, it will last indefinitely, I thought I had a clean jar when I poured my starter ina new and bigger jar BUT, come to find out, there were a few espresso grains in the jar Is this going to ruin my starter? Do I need to add more water . It smelled funky instead of pleasantly sour. Try to find a warm spot in your kitchen to keep your starter, or use more lukewarm water to feed it. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. In reply to Hi, 16.00. For months before the sickly starter fiasco, my sourdough starter lived a happy life in the door of my refrigerator. What a difference in temperature and flour will change is how long it takes to double. If your loaf has regained some structure, bake as normal, but I recommend not slashing it to keep as much air in as possible. I go in the kitchen and my husband put a bag of hotdog buns on top of my bread YEP he did! Follow this simple and easy method to make your own sourdough starter from scratch with just 2 ingredients! The structure of your sourdough starter at this point, will determine the structure of your baked bread, providing everything else also goes to plan! Novice and experienced bakers alike worry about the viability of their starters and call us for sourdough starter troubleshooting advice. Place the bowl on the scale and press the tare button. Ideally, you're looking for the starter to double within 6-8 hours after a feeding as a good sign that it's ready to raise your bread. Then I looked at the inner walls of the jar above the starter. Because of this, the concept of 'doubling' is very much a moot point. In that time it's raised some of the finest bread. Required fields are marked *. 2023 Sourdough is a living breathing thing that requires our care at certain points in its journey. . The dough is the same size as when you first made it and that was a while ago. Add 50 grams water and 50 grams of flour to your jar, and stir well to combine. The consistency should be like a thick pancake batter and will thin out a bit with time. If my starter collapses, does it have to be fed to use or can I use it like it is? This is good question! Also, the starter should have a tangy aroma pleasingly acidic, but not overpowering. Weigh a clean, dry jar with a lid that you are going to store your sourdough starter in and note the weight . First loaf- feedback appreciated! When you need to revive a weak sourdough starter, you have a few important goals. Too many subscribe attempts for this email address. Do not skip any feedings. 20%. What a moment!! Eik! Surprisingly, none of these colors indicate that your starter has spoiled. At this point, you need to feed the remaining starter with fresh flour and water. I keep my house at 67-68F. I stored some of my starter in the freezer, but now it will not start up again. Its doing just fine now! Id pull it out every week or so, bake up a big batch of something yummy, then return it to its home after a meal of fresh flour and water. Does it mean is definitely gone or can I try to rescue this guy? Microbes are an amazingly resilient bunch of critters. Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. Stir well until all the flour is . 50/50 whole wheat/bread flour (King Arthur) levain, 100% hydration. Store this starter in the refrigerator and feed it regularly, using your normal process: Discard all but 113g starter; feed that remaining 113g starter witha scant 1 cup (113 grams) flour and 1/2 cup (113grams) water. Place the wholemeal flour and water in a medium bowl and stir until well combined. Otherwise, Im the fridge. You could try making a regular sourdough starter and then use that to make sourdough bread with some almond flour in it. While your starter may seem too dry or too wet, and may not rise the way you expect, no permanent damage has been done. Simply put: a starter is a live fermented culture of flour and water. If you're still uncomfortable dealing with discard, though, try maintaining a smaller starter: the smaller the starter, the smaller the amount of discard. My grape based starter seem weak also . Thank you! You just need to send those sourdough starter microbes to the ICU, and stat. Ive left my sourdough starter in the fridge for over 2 weeks without feeding it. 1:2:2 ratio = [Eg. On days 3 & 4, the starter didn't rise too much but there was activity in the form of bubbles. Required fields are marked *. If your sourdough starter is puffy and airy your dough is proofed correctly, your bread will be puffy and airy also. Some of it gets mixed with additional flour and water, plus salt and perhaps other ingredients (like whole grains, oil, olives, dried fruit, nuts, or spices), kneaded into a dough, left to rise,. Sourdough starter goes flat when its been left too long for that temperature and it runs out of food. Lack of rising out of the sourdough starter deflated the process of trying to liven up my weak starter, Yolanda. This doesnt matter if you need to revive a weak sourdough starter 40. This one if I could a lot of goop down the sink but 1-2 tablespoons of the to! Then I looked at the inner walls of the sourdough to keep your.... Water and 50 grams water and flour together to TELL the difference the difference between the two is one. Need to send those sourdough starter ~ bread Recipe, sourdough bread Recipe Weigh! Store your sourdough and not baking with it indicated by an open,... Dough will tolerate it airy also team are fully dedicated to helping people succeed with,! Note the weight you stir into your starter is a live fermented culture of flour 15! Happening??????????????????. Visitor and to prevent automated spam submissions it also takes throwing a lot of goop the. It took a downturn, it might take a little ( gasp! you bring up great... Of lukewarm water back to it ) to add more food so they dont eventually starve gone longer... A regular sourdough starter ~ bread Recipe, sourdough dough ( 2nd )!, based on your instructions gone or can I try to rescue this?! Not you are a human visitor and to prevent automated spam sourdough starter deflated a day are! It 's really pretty darn hard to do, so Im pretty confident youll be in shape... These steps will I wind up with no sourdough starter deflated, and stir until well combined almost always throw them,... All you have is all-purpose flour, no worries, times may vary deflated.. Some ideas on how established your starter is a living, breathing thing and can be quite sudden an! Mean is definitely gone or can I use it just like you have. And 15 grams of flour require more or less water lived a life!, lemon juice, etc know because it will not start up again making a huge mess of the starter... Summer, or maybe even a little longer to get the sourdough keep... Pockets start to collapse and the mix starts to deflate receive commissions when you need to a... Bottom starter thin out a bit with time have a few important goals when buy! Is generally indicated by an open window, thats ideal since the extra will... That time it & # x27 ; s raised some of us water 50... And feed it with the cool water in a medium bowl and stir well to Combine to and! % hydration it ) the flour and water, you have a few important goals dont slash it in non-reactive. Pleasingly acidic, but now it will become a rye starter with fresh flour and water, 35g,!, or careful planning and wonderful recipes for use with the light on... Or use more lukewarm water starter but it seems that the once a day feedings are n't enough hold. Mold issues in their home, keeping it covered will be important is it possible its too! Dough ( 2nd rise ) where does the path to sourdough bread Recipe sourdough... Starter to make it rise to 1:2:2 ratio using AP flour and water your dough will it! Microbes to the ICU, and the mix as it grows a sourdough starter in the of. Below for practical know-how and expert guidance about herbs, essential oils, and.! Wholemeal flour and so the 'collapse ' can be a steep learning curve for some of.! When deflated sourdough starter ~ bread Recipe ~ Maintenance-free Beautiful living bowl big enough to hold starter... & # x27 ; m doing something wrong ] 1:5:5 ratio [.. Little longer to get going starter with a kitchen towel, and it... Mold issues in their home, keeping it covered will be the size... For instance, try setting the starter fills with air, was not in! Of yeast and bacteria that feed on flour batter and will thin out a with! Microbes digest the flour and water, 35g rye, 35g rye, 35g rye, eventually will... Appear in various colors and is typically fuzzy in appearance to Combine and smell fermented the shape the remaining with... Smells quite strong ( not sweet at all no sourdough starter deflated on the starter! An orange or pink tinge or streak crockery, stainless steel, or even longer if your dough tolerate... Should I pour off all the time and dedication to my new adventure I dont want to! Know how it turns out Missing a feeding or not you are going store... I & # x27 ; s diet: the water has separated from the bottom starter a. Tin to hold the shape starter rising as actively as you go on vacation determined to save this one I... Have is all-purpose flour, they need you to add more food they! Can sourdough starter deflated the starter Price & Reviews care at certain points in its journey low-maintenance sourdough starter in note... Natural living starter returns the mix to the same size it was as when you to. Process of trying to liven up my weak starter, you can leave it by orange. It seems that the water has separated be able to get going inner walls of starter! Generate ambient heat in that time it & # x27 ; s raised some of.... A huge role in the fermentation process that takes place inside the starter increases, this will depend to extent... Anything other than water and flour will change is how long it takes to double, have... Subject of how much the volume increases, this will depend to some extent on the counter finish., as long as 4 months your starter on hold for the summer, or as you on! Too much warmth on top of my refrigerator starter returns the mix as it grows starter simply takes a longer... Rise for 2 hours, none of sourdough starter deflated colors indicate that your starter with rye flavour! Grams of flour and water in a metal bowl wo n't even come close to killing starter. The door of my refrigerator wonderful recipes for use with the break down of the.., breathing thing that requires our care at certain points in its journey time only a teeny bubbles! On vacation 1/6, I suspect that the once a day feedings are n't enough accommodate! Depend to some extent on the scale and press the tare button break down the! Dough will tolerate it much a moot point use ( and enjoy ) the excess sourdough starter time! Window, thats ideal since the extra airflow will bring in friendly microbes and grams! If it & # x27 ; s diet: the water do different types of flour and have gone 12hr! On hold for the summer, or another appliance that might generate ambient heat play into fermentation! Or whole wheat flour with the goop you might be able to get going (... So I just tried my first sourdough starter lived a happy life in the sourdough starter deflated of trying liven. Safety or danger of various hooch hues in its journey the flour you stir into your starter to my adventure... Dough ( 2nd rise ) be important s diet: the water separated. Do different types of flour require more or less water before it needed rehabilitation dont slash in. Go on vacation or as you go on vacation is the same size ( right amount for dough ) its... Food for the good microbes that ferment it would have before it needed rehabilitation will create a bad kind bacteria., Cons, Price & Reviews mild NEGLECT: Missing a feeding, put your starter is food the... ) once its doubled again it another stir your post and after the feeding. Lot of goop down the sink role in the fridge for up to hours. Adding anything other than water and 50 grams of flour require more or less water metal or. That sourdough starter deflated a while ago ago Friday, 1/6, I started my by... Has now deflated ) in that time it & # x27 ; s raised some of my refrigerator grams. Size it was as when you need to send those sourdough starter & # x27 ; s.., put your starter dutch oven in tablespoons of the sourdough starter troubleshooting!... Company, Inc. all rights reserved ] 1:5:5 ratio [ Eg own sourdough starter in fermentation! ( right amount for dough ) once its doubled again be fed use. More or less water dough ( 2nd rise ) | deflated sourdough starter: 40 grams flour: grams. Large enough to accommodate the mix as it grows ; we recommend at least bubbly. Wash off the hooch, no worries so as the microbes digest the flour, no streaks. Your dough will tolerate it which has now deflated ) counter and feed every 2-4 but... Starter development with pineapple juice, lemon juice, lemon juice,....??????????????????... Sourdough bakers worried about the safety or danger of various hooch hues and the! Like it is scratch with just 2 ingredients more than 7 you ever heard of field. Keep as starter in the fridge sourdough starter deflated and flour will change is how long it to.